Chicken Pot Pie
Buttery Green Beans
Ingredients
- 2 (12-oz) pkg frozen mixed vegetables
- 1 onion, chopped
- ¼ cup chopped fresh parsley
- ¾ tsp salt
- ¾ tsp pepper
- 2 Tbsp olive oil
- 1 cup low-sodium chicken broth
- 2 Tbsp all-purpose flour
- 3 cups shredded rotisserie chicken
- 1 (8-oz) carton sour cream
- ½ (14.1-oz) pkg refrigerated pie crusts
Instructions
- Preheat oven to 400°F. Cook vegetables, onion, parsley, salt, and pepper in hot oil in a large cast-iron or ovenproof skillet over medium-high heat 8 minutes or until browned.
- Whisk together broth and flour; add broth mixture and chicken to skillet. Cook 6 to 8 minutes or until thickened. Remove from heat; stir in sour cream.
- Roll out 1 pie crust to a 16-inch round. Carefully place crust over chicken mixture; fold edges over and crimp with a fork to seal. Cut several slits in top of crust. Bake 25 minutes or until crust is browned and filling is hot and bubbly.
Side Dish Ingredients
- 2 (12-oz) pkg frozen fine green beans
- 3 Tbsp butter
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook green beans according to package directions. Toss with butter, salt, and pepper until butter melts.
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